Reviewed: Jan. 5, 2012

filling was way to thin very runny needed to add cups of conf sugar taste ok will look for better filling recipe

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Reviewer:

mary webb

Cooking Level: Expert

Home Town: Bennington, Vermont, USA

Reviewed: Nov. 19, 2011

These Whoopie Pies were very good! This was my first time making them. Very simple recipe. I did make a few adjustments to the frosting..I used 1 C of Marshmellow Fluff, 1/2 C of butter, 1 C confectioners sugar, 1 Tbsp milk, and 1/2 tsp vanilla extract. It was the perfect accent to the chocolate cakes!

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Reviewer:

Bridget057

Reviewed: Jan. 23, 2011

The cookie had an excellent moist texture but the flavor was lacking. It just doesn't have that rich chocolatey flavor of traditional whoopie pies. I didn't care much for the frosting but that may just be me. I am not a fan of so much shortening in my frostings. I will probably alter the cookie part of the recipe to add more flavor but I am still on the hunt for the perfect filling.

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Reviewer:

SWEETCHEEKS_00_99

Reviewed: Jan. 21, 2011

This seems to be a fool proof recipe. Loved it. For me, the convection oven worked better than traditional. And, using parchment paper worked MUCH better than directly on the pan which is stone. Even the first cookies that didn't come out looking all that good still tasted fabulous. Hard to screw this up.

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Reviewer:

Molly

Reviewed: Dec. 30, 2010

Fantastic cookie. Still looking for the perfect filling.Even though I used butter and extra sugar and vanilla it's still missing that PA magic. The very best Whoopie pie I ever had was from Ashcomb's in Mechanicsberg,PA.

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Reviewer:

spatulalicker

Reviewed: Dec. 10, 2010

These were really good! The cake part is great. The filling I ended up adding the whole 7 oz of marshmallow creme and probably and extra 3/4 cup (or so) of powdered sugar. This helped bulk it up so I had just enough to fill all of them.

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Reviewer:

DESNA

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Manassas, Virginia, USA

Living In: Athens, Georgia, USA

Reviewed: Sep. 9, 2010

I loved the slight crispness of the chocolate cookies, but the flavor was somehow lacking. Not sure why. The filling was pretty good, but again, not terribly flavorful and not that light, creamy filling I was hoping for. Regardless, they were easy to make and had great presentation. I put each one in a baggie and brought to a potluck and all the kids snatched them up immediately.

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Reviewer:

Millie

Cooking Level: Intermediate

Home Town: Cedar Rapids, Iowa, USA

Living In: Nashville, Tennessee, USA

Reviewed: Jul. 14, 2010

I only made the cookie portion of this recipe. They were pretty good, although they didn't puff up very much and were a little crumbly (not dry, just fell apart easily). I discovered that they need to be baked on a greased cookie sheet too. All that considered, I thought they were good and would make them again.

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Reviewer:

corndogmcp

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Reviewed: Nov. 7, 2009

Like others I added a TB of vanilla to the filling. I also used a full cup of sugar. My husband likes peanut butter, so I added a 1/2 cup of PB to half the frosting, and it came out delicious. To add more of a chocolate taste to the cakes I added an extra 2 TB of cocoa. Yummy!

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